Try marinating chicken or pork in Pretty Thai® Lemongrass-Lime Dressing for 1-2 hours before making the dish. You can then reuse the marinade to make the Tom Yum, just be sure to have it boil for 5 minutes to cook out bacteria!
1 bottle Pretty Thai® Lemongrass-Lime Dressing
32 oz. water
4 oz chicken stock
4 oz fish sauce
4 Tbsp minced garlic
1 tsp galangal powder
¼ tsp Pretty Thai® Chili Powder
1 tsp oil (vegetable or canola)
1 kaffir lime leaf (optional)
2 medium (1 large) shallot – sliced thin, lengthwise
4 med/lg shitake mushrooms – sliced thin
4 oz. cherry or grape tomatoes - halved
Thai Basil – as desired, finely chopped
Mint – as desired, finely chopped
Cilantro – as desired, finely chopped
Green Onion – as desired, cut on a bias
1 red/yellow/orange Thai Chili (fresh) – finely sliced (optional, but recommended)
1 c. Rice
1). Cook rice according to package directions.
2). Have all liquid ingredients (Pretty Thai® Lemongrass Lime Dressing, Stock, Water, Fish Sauce) mixed together and ready before next step.
3). In a 2 qt saucepot, add oil on med/high heat, then add garlic until slightly brown, add galangal powder and Pretty Thai® Thai Chili Powder to toast with garlic. When garlic is browned, add liquid and stir. Add kaffir lime leaf if desired, and bring soup to a simmer. Let simmer for 5 minutes.
4). Add ½ cup of cooked rice to each bowl, then pour in 12 oz of soup. Next add sliced shallots, shiitake mushrooms, tomatoes, herbs, green onion, and fresh Thai Chili as desired for a fresh burst of spice. Enjoy!
**This dish goes great with chicken, shrimp, pork, octopus, really any kind of protein you would like to add. We recommend cooking the protein separate and then adding to the finished soup.
Note: For Tom Kha, simply add coconut milk, as desired to taste, during step 3, and let simmer. Finish the dish exactly the same in step 4.
If desired, you can replace the rice with noodles to make a Tom Yum Noodle Soup!